Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins.

Jaggery (Gur) is a natural sweetener made by
concentration of sugarcane juice, contains all minerals and
vitamins present in sugarcane juice. In order to utilise
jaggery in place of sugar, muffins were prepared by
replacing 84% sugar with 42, 63 and 84% jaggery. Different
levels of eggs namely 42, 63 and 84% were also tried
for jaggery muffins. The results showed that muffins prepared
with 84% each of jaggery and eggs had acceptable
quality characteristics. Effect of jaggery in
comparison with sugar on the pasting characteristics of
wheat flour, physico-sensory and storage characteristics of
muffins were studied. Addition of jaggery and sugar
increased pasting temperature and peak viscosity. Higher
increase in pasting temperature with jaggery and in peak
viscosity with sugar were observed indicating differential
influence on pasting characteristics of wheat flour. The
muffins with jaggery had lower pH, overall quality score
and higher aw than muffins with sugar. During 21 days
storage period, pH and aw decreased and titratable acidity
increased for both the muffins. Even though the muffins
with jaggery were less soft, showed lower overall quality
score than the muffins with sugar, muffins with jaggery
were acceptable and both the muffins were found to be
microbiologically safe, as shown by the microbial load
(total mesophilic count and yeast and mold count) in the
range of 66–89 CFU/g. Hence, it can be concluded that it is
possible to replace sugar with jaggery in muffins without
affecting the properties of the product.